期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：6
页码：806-821
DOI：10.19026/ajfst.5.3144
出版社：MAXWELL Science Publication
摘要：Accelerated ageing of curcubitea pepo seed oil was followed by simulation of UV (light) and ambiant oxygen actions held separately then simultaneously in order to know the effects of these parameters on this oil resistance to deterioraton. Nine withdrawals had undergone analyses by titrimetry supported by spectroscopic analyses notably MIR (Medium Infrared), DSC (Differential Scanning Calorimetry) and also a gas chromatography for the composition in FA. This study has showed that pumpkin seed oil displays a weak resistance to UV which results among other in decrease of unsaponifiable compounds. Its oxidization takes place very quickly in the presence of ambiant oxygen. However the accumulated action of the two factors weakens to the highest degree pumpkin seed oil and these results in polymerization. It has also enabled us to show the link between the formation of recticulations in the oil matrix and variations at the level of the molecular structure of pumpkin seed oil.
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